Potato, Asparagus And Mussel Salad

• 2 pounds red potatoes, scrubbed
• 1/4 tablespoon coarse or kosher salt
• 3 large shallots, peeled and finely chopped
• 3/4 cup flat-leaf parsley, coarse stems removed and finely chopped
• 2 tablespoons red-wine vinegar
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 3 tablespoons small capers, drained
• Salt and freshly ground black pepper to taste
• 3 pounds mussels, steamed and shelled (about 1 pound of mussel meat)
• 3/4 pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces
• Chopped parsley, for garnish

1. Place the potatoes in a large pot and cover with water.
2. Bring the water to a boil over high heat, then add salt.
3. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes.
4. Drain and let them cool.
5. Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well.
6. Fold in the capers and season with salt and pepper.
7. Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing.
8. Turn several times to mix well.
9. Just before serving, add the mussels, asparagus and remaining dressing and toss again.
10. Garnish with chopped parsley.

red potatoes, coarse, shallots, flatleaf parsley, redwine vinegar, mayonnaise, mustard, capers, salt, mussels, thin, parsley

Taken from cooking.nytimes.com/recipes/3787 (may not work)